Our Remus Room is a warm and sumptuous setting for any party. It can accomodate twelve to thirty two persons seated, fourty-five standing, and is always served by its own chef in a dedicated, adjacent kitchen. The epic reclaimed teak table by Martino Gamper seems to be blessed - it is at the heart of every gathering, an epicentre of conviviality and joie de vivre.

Our feasting menus at the bottom of the page are changed monthly, with the seasons - and we delight in designing individual menus on special request.

FOR THE MAIN, THE FISH AND SEAFOOD THAT GRACED THE TABLE ON ARRIVAL RETURN, GRILLED OVER AN OPEN CHARCOAL FIRE AND ARRANGED IN SEASCAPES ON LARGE PLATTERS. THIS IS THE CATCH OF THE DAY, BUT WILL LIKELY INCLUDE JOHN DORY, RED MULLET, MONKFISH, SEA BREAM, LANGOUSTINES, WILD PRAWNS AND LOBSTERS. SERVED WITH WHITE POLENTA & GREMOLATA

DOLCE

CORNUCOPIA DI FRUTTA GELATA

SEASONAL FRUITS FILLED WITH THEIR OWN SORBETS;

FROZEN DATES FILLED WITH ESPRESSO GELATO

BAROQUE MENU MAIALINO

£90 PER PERSON

ARRIVAL

THE TABLE IS BARE APART FROM SIDE PLATES, CUTLERY, AND GLASSWARE OF COURSE.

AS THE SECOND COURSE, A GREAT STEAMING SILVER BOWL OF SPAGHETTI WITH NATIVE LOBSTER, MUSSELS, CLAMS, TOMATO & GINGER ARRIVES TO THE CENTRE OF THE TABLE, TO BE SERVED BY THE WAITERS.

RIPOSO

A LITTLE BLOOD ORANGE SGROPPINO HELPS STOMACHS TO SETTLE A LITTLE

SECONDO

A WHOLE ROASTED SUCKLING PIG IS HEFTED TO THE ROOM AND PRESENTED TO THE GUESTS, IT IS LAID ON A BED OF VENETIAN LETTUCES. THE PIG IS RETURNED TO THE KITCHEN TO BE CARVED, AND IS SERVED WITH ITS PAPER-THIN CRACKLING, A GRAPE, CHESTNUT AND WINE SAUCE, THE SALAD LAID ON AND ROASTED POTATOES AND FENNEL.

DOLCE

FOR DESSERT, A SELECTION OF GELATO CUP-CAKES IN ASSORTED FLAVOURS ARRIVES ON TIERED CAKE STANDS AND IS SET AT THE CENTRE OF THE THE TABLE. WARM CHOCOLATE SAUCE & ZABAIONE ARE POURED BY THE WAITER.